How to make vinegar, pepper, corn, tofu and egg soup

• 

  1. 1 safe and nutritious slow-laying egg

• 

  2.Beat into egg liquid and set aside

• 

  3. Prepare the main ingredients:
  Tamako tofu, wild rice, soaked fungus and shiitake mushrooms, enoki mushrooms, green onions, ginger, and yellow and red peppers.

• 

  4. Prepare seasonings: cooking wine, vinegar, light soy sauce, sesame oil, sugar, salt , starch, white pepper.

• 

  5. Blanch the wild rice and cut into shreds, ham, mushrooms, fungus, green onion Cut into shreds

• 

  6. Tamago tofu, cut in the middle

• 

  7.Cut into shreds

• 

  8. Cut the yellow and red peppers into shreds and put them into a soup bowl, then add white pepper powder, vinegar and sesame oil and set aside.

• 

  9.Add water to the pot, add shredded ginger, and bring to a boil

• 

  10.Add wild rice shreds, ham sausage shreds, fungus shreds, shredded mushrooms, and tamagoyaki tofu shreds.

• 

  11.Bring to boil

• 

  12., add light soy sauce and salt

• 13.Add starch to water to make a thin paste

• 

  14.Pour it into the pot and add it in two batches

• 

  15. Then pour in the egg liquid and turn off the heat

• 

  16. Pour in the prepared base immediately In the soup bowl

• 

  17. Make appetizing and greasy vinegar pepper and corn tofu egg soup Alright

• 

  18. Slow-produced eggs have a rich taste and beautiful yolks.